<\/div>\n

Veal blanquette has been on my list of recipes to publish on the blog for a long time. I had forgotten how delicious it was: an ultra-creamy sauce and exquisite flavors. To have very tender meat, it must be cooked for a certain time. So this recipe is quite long, but the preparation is very simple and very fast. You can absolutely make blanquette with any other meat: chicken, pork, beef, etc. In this case, you will have to adjust the cooking time until the meat is tender as desired. This is the secret of a successful blanquette: the meat can be eaten almost with a spoon, with pearl onions, carrots, mushrooms, all in a creamy sauce…<\/div>\n

<\/div>\n

Veal blanquette recipe:<\/span><\/div>\n

800g saut\u00e9ed veal <\/b><\/li>\n
60g semi-salted butter<\/b><\/li>\n
2 tablespoons of flour<\/b><\/li>\n
1 onion<\/b><\/li>\n
4 cloves<\/b><\/li>\n
5 bay leaves<\/b><\/li>\n
2 sprigs of thyme<\/b><\/li>\n
1 veal stock cube<\/b><\/li>\n
200g pearl onions<\/b><\/li>\n
2 carrots<\/b><\/li>\n
10 button mushrooms<\/b><\/li>\n
30cl full cream<\/b><\/li>\n
2 egg yolks<\/b><\/li>\n
1 tablespoon lemon juice<\/b><\/li>\n
salt, pepper, nutmeg<\/b><\/li>\n<\/ul>\n<\/div>\n
\n
<\/div>\n
Place 40g of butter (out of 60) in a saucepan over fairly high heat.<\/p>\n
$\"\"$ <\/div>\n
When it crackles, add the pieces of saut\u00e9ed veal.<\/div>\n
$\"\"$ <\/a><\/div>\n
<\/div>\n
Salt and pepper generously.<\/p>\n
<\/a><\/div>\n
Lightly brown the meat. If it releases juice, evaporate it. When the meat is well seared on all sides, add the two tablespoons of flour.<\/div>\n
<\/a><\/div>\n
<\/div>\n
Mix carefully with a spoon to evenly distribute it in the pan. While mixing, gradually add cold water. You need to add enough to completely cover the meat.<\/div>\n
$\"\"$ <\/a><\/div>\n
Place the bay leaves, thyme sprigs and veal stock cube.<\/p>\n
<\/a><\/div>\n
Cut an onion in half and prick each half with two cloves. Then place them in the juice.<\/p>\n
<\/a><\/div>\n
<\/div>\n
<\/a><\/div>\n
<\/div>\n
Close the lid then reduce the heat to minimum to maintain a light boil. Cook for 2 to 2.5 hours, stirring occasionally. I assure you the smell is going to be amazing !!<\/div>\n
<\/a><\/div>\n
At the end of this time, check the cooking of the meat. She must be very tender. If not, continue cooking. You can add a little water if needed.<\/div>\n
<\/a><\/div>\n
When the meat is very soft, remove it from the juice with the onion, bay leaf and thyme. You will only keep the meat here.<\/div>\n
<\/a><\/div>\n
Put the baby onions and the peeled and sliced carrots instead. To peel them easily, see my explanations on the stew HERE<\/a> !<\/div>\n
<\/a><\/div>\n
<\/a><\/div>\n
Wash the mushrooms and remove part of the stem. Then cut into slices.<\/p>\n
<\/div>\n
<\/a><\/div>\n
<\/div>\n
Head to the casserole!!<\/div>\n
<\/a><\/div>\n
Cook for half an hour. The vegetables must be cooked properly and the juice a little reduced and creamy. Then pour in the cream.<\/p>\n
<\/a><\/div>\n
<\/div>\n
<\/a><\/div>\n
Remove the vegetables and set them aside with the meat.<\/p>\n
<\/a><\/div>\n
<\/div>\n
<\/a><\/div>\n
Salt, pepper and add nutmeg to the sauce. Taste to adjust the seasoning, trying not to eat the contents (it’s already so good!!).<\/div>\n
<\/a><\/div>\n
<\/div>\n
In a bowl, put the two egg yolks.<\/div>\n
<\/a><\/div>\n
Mix them and pour over a good ladleful of hot sauce. You can see that it is still a bit lumpy at this point.<\/div>\n
<\/a><\/div>\n
Add the tablespoon of lemon juice.<\/div>\n
<\/a><\/div>\n
Mix well then pour into the hot sauce while whisking.<\/div>\n
<\/a><\/div>\n
<\/a><\/div>\n
Add the remaining 20g of semi-salted butter, mix well: the sauce has become very creamy and ultra-tasty!!<\/div>\n
<\/a><\/div>\n
Return the meat and vegetables to the sauce and keep warm until ready to serve.<\/p>\n
<\/a><\/div>\n
<\/div>\n
<\/a><\/div>\n
<\/div>\n
To be enjoyed with rice, pasta or baked potatoes for example! You can of course prepare it the day before and then reheat it. If the sauce is too firm and not creamy enough, add a little water.<\/div>\n
$\"\"$ <\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/div>
\n
$\"\"$ <\/div>\n<\/div>\n
Veal stew<\/h2>\n
<\/div>\n\n
<\/div>\n
Veal blanquette has been on my list of recipes to publish on the blog for a long time. I had forgotten how delicious it was: an ultra-creamy sauce and exquisite flavors. To have very tender meat, it must be cooked for a certain time. So this recipe is quite long, but the preparation is very simple and very fast. You can absolutely make blanquette with any other meat: chicken, pork, beef, etc. In this case, you will have to adjust the cooking time until the meat is tender as desired. This is the secret of a successful blanquette: the meat can be eaten almost with a spoon, with pearl onions, carrots, mushrooms, all in a creamy sauce...<\/span><\/div>\n
<\/div>\n